Khajas from Silao and Rajgir in Bihar are almost entirely similar to Baklava, whereas the ones from Odisha and Andhra Pradesh are made with thicker pastry sheets, and are generally hard. The batter is prepared from wheat flour, mawa and oil. It is then deep fried until crisp. Then a sugar syrup is made which is known as “Paga”. The crisp croissants are then soaked in the sugar syrup until they absorb the sugar syrup. Kaja of Kakinada, a coastal town of Andhra Pradesh, is dry from outside and full of sugar syrup from inside and is juicy.
Khaja Mithai in Nepal are very popular in Maithali and Bhojpuri community. This sweet is most necessary item to celebrate chhat puja in Nepal.
- 4 cups All Purpose Flour (Maida) , + 2 tablespoon
- 2 Ghee , + 2 tablespoon, melted
- 2 teaspoons Cardamom Powder (Elaichi)
- 2 teaspoons Black pepper powder , freshly powdered (optional)
- 1 teaspoon Cinnamon Powder (Dalchini) , optional
1. To prepare Khaja recipe, in a bowl, add the flour, melted ghee and mix well. Add cold water to make a smooth yet firm dough. Cover the dough and keep aside for at least 15 to 20 minutes.
2. Make a paste mixing 2 tablespoons clarified butter (ghee) and 2 tablespoons all-purpose flour to make a flour paste.
3. Divide the dough into eight equal parts. Take a ball and roll into rectangular shape sheet. Roll another one similarly.
4. Smear the prepared flour paste on one sheet and place another on top of it. Spread the flour paste on top of the second sheet and roll both the sheets together tightly to resemble a log.
5. Cut this flour log into equal sized pieces of 1 inch each. Roll each piece vertically.
6. Heat enough oil in Deep fry pan, fry them in batches, on a medium flame until they turn golden brown on both sides. Cool them completely.
7. In the meantime, prepare sugar syrup adding 2 cups sugar in 1 cup water in a Saucepan.
8. Bring to a boil and cook till it becomes sticky.
9. Add cardamom powder, black pepper and cinnamon powders to it. This addition of spices is purely optional. Switch off flame.
10. Grease a large plate with some butter or ghee.
11. Dip the fried khaja into the syrup hence prepared, when the syrup is still warm. Immediately take the well-coated khajas onto the greased plate.
12. Serve Khaja at room temperature. You could also serve them when still warm. This Khaja recipe can be stored in an air-tight container up to 2 weeks at room temperature.